||85% Syrah, 15% Petit Verdot
||The grapes for both varieties are harvested in optimal state of maturation, sometimes light drying for Syrah.
||Vinification provides for two different techniques vines. Syrah is fermented with indigenous yeasts according to the hat technique submerged for a period of 18-20 days, during which occur periodical "délestage" especially in the early stages. Syrah so gives the Mater Matuta complexity and character, with sweet tannins and intense aromas of cherries and spices. For the Petit Verdot instead, vinification is done through the use of fullers that allow the maximum extraction of tannins and polyphenolic substances. The result is a large body of Petit Verdot and structure that is well suited for long aging.
||After careful racking, where the movement of the marc is only by gravity, the wines are put separately in new oak barrels for 22-24 months. A further refinement of 10-12 months in the bottle.